Miso Soup with Zucchini Noodles {Low Carb}
  • 4 large eggs
  • 1 cup frozen shelled edamame
  • 6 cups vegetable broth
  • 6 tablespoons white miso paste
  • 9 ounces spiralized zucchini
  • 15-ounce package medium or soft tofu, drained and cubed
  1. Place the eggs in a medium pot of water, bring the water to a boil, and cook the eggs until the whites are firm and the yolks are slightly soft, about 4 minutes. Remove with a slotted spoon and cool by immersing the eggs in a bowl of cold water. Once cooled, remove the shell from the eggs and slice each egg in half.
  2. In the reserved water, cook the edamame until bright green and cooked through, about 4 minutes. Drain and set aside.
  3. Place the broth in the now empty pot and bring to a boil. Reduce the heat to low and whisk in the miso paste until dissolved.
  4. Add the zucchini to the broth and simmer until just tender, one minute.
  5. Portion the tofu evenly in 4 soup bowls. Add the broth and zucchini mixture over the tofu in each bowl to gently warm it. Garnish with sliced egg and edamame and serve immediately.
Omit the egg to make vegan.
Recipe by Jennifer Tyler Lee at https://www.52newfoods.com/miso-soup-with-zucchini-noodles/